Asian Noodle Salad with Peanut Dressing Recipe

Introduction

This Asian Noodle Salad with Peanut Dressing is a vibrant and flavorful dish perfect for a light lunch or dinner. Combining tender udon noodles with crunchy vegetables and a rich, tangy peanut sauce, it’s both refreshing and satisfying.

Ingredients

• 8 ounces udon noodles (cooked)
• 1 cup carrot (shredded)
• 1 red bell pepper (thinly sliced)
• 3 cups red cabbage (shredded)
• ¼ cup cilantro (roughly chopped)
• 2 green onions (sliced)
• 1 Fresno chili (thinly sliced)
• ¼ cup peanuts (chopped)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 teaspoons Sriracha sauce
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 3 tablespoons crunchy peanut butter

Instructions

1. Step 1: Cook the udon noodles according to the package instructions. Once cooked, drain and transfer them to a large serving bowl.
2. Step 2: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha, grated ginger, grated garlic, and crunchy peanut butter until smooth to make the dressing.
3. Step 3: Pour the dressing over the warm noodles to help them absorb the flavors and begin cooling down. While the noodles cool, prepare the vegetables.
4. Step 4: Thinly slice the red cabbage using a mandolin slicer, if available. Julienne the carrot and red bell pepper into matchstick-sized pieces. Chop the green onions and roughly chop the cilantro. Thinly slice the Fresno chili.
5. Step 5: Once the noodles have reached room temperature, add the prepared vegetables, herbs, sliced chili, and chopped peanuts to the bowl. Toss everything together gently to combine.
6. Step 6: Serve the salad chilled or at room temperature. It pairs wonderfully with grilled chicken, fish, or steak for a complete meal.

Tips & Variations

• Use rice noodles or soba noodles if you prefer a lighter texture.
• Add a squeeze of fresh lime juice to brighten the dressing further.
• For a vegetarian version, omit the meat and add extra tofu or edamame.
• Toast the peanuts lightly for extra crunch and nutty flavor.
• Adjust the Sriracha according to your heat preference.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store it longer to prevent the noodles from becoming soggy. When ready to eat, toss everything together again. Reheating is not recommended as this salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute udon noodles with rice noodles, soba noodles, or even spaghetti if needed. Just cook according to package instructions and adjust the texture you prefer.

How spicy is this salad?

The Fresno chili and Sriracha add moderate heat, but you can adjust the spice level by reducing or omitting these ingredients based on your taste.

Asian Noodle Salad with Peanut Dressing Recipe

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★★★★★

4.6 from 51 reviews

A vibrant and refreshing Asian Noodle Salad featuring udon noodles tossed with colorful shredded vegetables and a rich, creamy peanut dressing. This easy-to-make salad offers a perfect balance of savory, sweet, and spicy flavors, ideal as a light meal or a side dish with grilled proteins.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Noodles & Vegetables

• 8 ounces udon noodles (cooked)
• 1 cup carrot (shredded)
• 1 red bell pepper (thinly sliced)
• 3 cups red cabbage (shredded)
• ¼ cup cilantro (roughly chopped)
• 2 green onions (sliced)
• 1 Fresno chili (thinly sliced)
• ¼ cup peanuts (chopped)

Dressing

• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 teaspoons Sriracha sauce
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 3 tablespoons crunchy peanut butter

Instructions

1. Cook the noodles. Follow the package instructions to cook udon noodles until tender. Drain them well and transfer to a large serving bowl.
2. Prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter until smooth and combined.
3. Dress the noodles. Pour the peanut dressing over the warm noodles while they are still hot, allowing them to absorb the flavors and cool down to room temperature.
4. Prep the vegetables. Thinly slice the red cabbage using a mandolin slicer. Julienne the carrot and red bell pepper into fine matchsticks. Slice the green onions and Fresno chili thinly, and roughly chop the cilantro.
5. Combine the salad. Once the noodles have cooled to room temperature, add all prepared vegetables, herbs, and chopped peanuts to the bowl. Toss everything together to mix evenly and serve immediately or chilled.

Notes

• For added protein, serve with grilled chicken, fish, or steak.
• Adjust the Sriracha amount to suit your preferred spice level.
• Use crunchy peanut butter for texture; smooth peanut butter will alter the consistency.
• This salad can be prepared ahead and refrigerated for up to 24 hours.
• Gluten-free soy sauce can be substituted to make this recipe gluten free.

Keywords: Asian noodle salad, udon noodle salad, peanut dressing, vegetarian Asian salad, peanut sauce noodles